Serves 4
Ingredients:
4 Boneless Chicken breasts about a pound
½ cup of flour
Salt pepper
Canola Oil for frying
4 cloves of garlic
Extra Virgin Olive Oil
½ cup of white wine
½ chicken stock
½ cup of butter
4 hot cherry peppers packed in vinegar (slivered with seeds removed)
4 small Yukon potatoes (peeled and sliced in rounds boiled until tender)
Procedure:
- Cut chicken in chunks.
- Place cut up chicken in a zip lock bag with flour, salt and pepper to taste and shake.
![_DSC0121](https://825mainproducts.com/wp-content/uploads/2017/11/DSC0121-1024x683.jpg)
- Place in a colander and shake off flour
![_DSC0124](https://825mainproducts.com/wp-content/uploads/2017/11/DSC0124-1024x683.jpg)
- Fry chicken in Canola Oil
- Drain chicken on paper towels
![_DSC0126](https://825mainproducts.com/wp-content/uploads/2017/11/DSC0126-1024x683.jpg)
- Slice garlic and
![_DSC0125](https://825mainproducts.com/wp-content/uploads/2017/11/DSC0125-1024x1535.jpg)
- Saute garlic in 2 tablespoons of Extra Virgin Olive Oil until a pale brown
![_DSC0127](https://825mainproducts.com/wp-content/uploads/2017/11/DSC0127-1024x683.jpg)
- Add wine, chicken stock, and butter and cook on medium heat (salt and pepper to taste)
![_DSC0128](https://825mainproducts.com/wp-content/uploads/2017/11/DSC0128-1024x683.jpg)
- Add cooked chicken and potatoes and cook until bubbly.
![_DSC0129](https://825mainproducts.com/wp-content/uploads/2017/11/DSC0129-1024x683.jpg)
- You may add a few tablespoons of vinegar that peppers were packed in for extra tartness
- My Pickled Hot Cherry Peppers with black peppercorns, bay leaves and peeled garlic!
![_DSC0131](https://825mainproducts.com/wp-content/uploads/2017/11/DSC0131-1024x683.jpg)